Sarson Ka Saag

Chef Varun Arora teaches you how to make Sarson ka saag, a popular dish from Punjab made from mustard greens during the winter season and served with makki ki roti, white butter and jaggery. Though it takes some considerable time but it is definitely worth it.

Chase the flavors

Serves 2-3

Prep time 15 Minutes

Cooking time 85 Minutes



Sarson ka saag - 1 Bunch

Methi - 1 Bunch

Bathua - 1/2 bunch 

Palak  - 1/2 bunch 

Whole green chillies - 2-3

Make ka atta  - 2 tbsp

Ghee  - 1 cup

Chopped green chilli  - 2-3

Chopped garlic  - 2 tbsp

Chopped onion - 2 

Salt  - To taste 

Dry red chilli - 2

Red chilli powder  - 1 tbsp


1) In a deep cooking pan, add some water and to the that add sarson, bathua, methi and palak along with half the ginger and whole green chillies 
2) Using a wooden spoon of mallet keep cooking over low heat and mashing 
3) Once all the leaves are mashed and cooked add in the makki ka atta to thicken it 
4) In a pan heat ghee and add chopped ginger, chilli, garlic and onion to It 
5) Once brown, add in the mashed cooked saag 
6) For a final temper, heat some ghee add in the dry red chilli and chilli powder and powder over the cooked saag 
7) Serve with butter, jaggery and makki ki roti 

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